• 6servings

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Nutrition Info . . .

MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 12 sl Mako shark, 

  2. 4 oz each 3 tb Shallots, finely chopped

  3. -- skin removed 1/3 c Cognac, plus more as needed

  4. Salt 2 c Whipping cream

  5. Pepper, coarsely crushed 2 tb Veal glaze ** OR 1/2 c Butter, clarified ** 

  6. 1/3 c Veal stock **

Instructions Jump to Ingredients ↑

  1. ** See recipes for Clarified Butter, Veal Glaze and Veal Stock.

  2. Pat shark slices dry. Salt lightly. Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating.

  3. Heat clarified butter (*) in heavy, large skillet until hot.

  4. Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side. Transfer to warm serving plates, and keep warm.

  5. Pour off all but about 1 tablespoon butter from skillet. Add shallot and toss briefly; carefully add 1/3 cup Cognac. Add cream, veal glaze (*) and any juices from fish. Boil until reduced to consistency that will lightly coat the back of a spoon. Adjust seasoning with salt and pepper and a few drops of Cognac. Strain over fish and serve.

  6. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC —–


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